Beetroot caprese
Fun fact - Since the 16th century, beet juice has been used as a natural red hair dye.
Per serving : 100kCal / Carbs 13g / Protein 3g / Fat 4g
Ingredients
500g Beetroot slices
200g fresh mozzerella balls
2 tsp olive oil
fresh basil
sea salt and cracked pepper
How to make it
- Start by draining the beetroot and laying it on a large serving plate.
- Next, break the mozzarella into chunks and sprinkle on top, followed by the basil leaves.
- Lastly, drizzle with olive oil and sea salt and cracked pepper.